Let’s continue to introduce some dishes suitable for office workers. Douchi and minced garlic can be described as Guo Degang and Yu Qian in Cantonese cuisine. From Panlong eel to stir fried balsam pear, you can see the perfect performance of these two brothers. It’s also a very homely Cantonese dish.

Ingredients

250g spare ribs
3 garlic
1 tbsp crispy garlic
15g Douchi
1 tbsp sugar
A little yellow rice wine
A little soy sauce
A little cornstarch
A little sesame oil

Directions

Step 1
First of all, let's review the materials and the main appliances used.

Step 2
Soak the Douchi in cold water for 5 minutes, then add water twice.

Step 3
Put it in a mill and grind it.

Step 4
Add sugar, wine and soy sauce and mix well.

Step 5
Transfer the soy sauce to a large bowl with a squeegee.

Step 6
Stir the raw garlic, fried garlic and spareribs together, wrap them in plastic wrap, and put them in the refrigerator for at least 15 minutes (overnight effect is better).

Step 7
Take out from the refrigerator, put in the right amount of raw powder and sesame oil, stir evenly.

Step 8
Lay your favorite ingredients on the bottom of the steaming pan. This time I chose Cantonese pork sausage powder (you can cut the bottom of the steaming pan obliquely)

Step 9
Bring the steamer to a boil and steam over high heat for 6-8 minutes´╝ł Depending on the size of the firepower, the thickness and density of the ribs)